We’ve got a big (some might say super-sized!) football game next weekend and I’ve got just the dish to keep warm on the counter for dunking into in between plays – Crock Pot Cheesy Beef and Bean Enchilada Dip! You are going to devour for this cheesy, Mexican-inspired dish made with ZERO processed cheese!
Beef and Cheese Dip — No Velveeta
Every tailgating party needs a hot and cheesy dip and this one rocks not only because it features one of my favorite recipes — my homemade red enchilada sauce — but also because there’s no processed cheese needed. You’d never know, though, because it’s so creamy and yummy. We’re talking ground beef, pinto beans, enchilada sauce, seasonings, cream cheese, and freshly shredded cheddar and Monterey Jack cheeses mixed then warmed in a crock pot. That’s it! Despite the fact that there’s a lot of cheese in this dip, I’m actually kind of finding it slightly wholesome-feeling on account of the fact that it’s all homemade. That’s what I’m telling myself to feel better about standing over the crock pot shoveling molten enchilada dip in my face, anyway. Pour yourself a cold one, slap on a jersey, and get ready to cheer your team on with this must-try dip recipe!
To a 6 quart crock pot add browned ground beef, homemade enchilada sauce, pinto beans, freshly shredded cheddar and Monterey Jack cheeses, and taco seasoning (I recommend my large batch taco seasoning recipe.) Stir everything to combine then cut 8oz 1/3 less fat cream cheese into hunks and nestle on top.
Slow cook on low for 1-1/2 — 2 hours, or until the dip is hot bubbly, then stir to fully incorporate the cream cheese and serve with your favorite tortilla chips. I hope you love this yummy, cheesy dip — enjoy!
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